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Shrimp, Lemon, and Spinach Whole-grain Pasta Salad





Yields
Makes 8 to 10 servings as a side dish

We lightened up this pasta salad by replacing the usual mayonnaise dressing with Greek-style low-fat yogurt, which has been strained so that it's thick and rich-tasting. Prep and Cook Time: 35 minutes.

Shrimp, Lemon, and Spinach Whole-grain Pasta Salad




Iain Bagwell
 12 ounces whole-grain rotini, rotelle, or fusilli pasta
 1 pound (30 to 35 per lb.) peeled deveined shrimp, tails removed
 1/4 cup olive oil
 1 medium red onion, chopped
 3 large garlic cloves, minced
  About 3/4 tsp. salt
 1/2 teaspoon red chile flakes
 1/4 teaspoon ground cumin
 2 cups loosely packed baby spinach leaves
 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
 1 1/4 cups low-fat plain Greek-style yogurt (or whole-milk plain yogurt)
 1/3 cup chopped fresh mint leaves
 2 1/2 tablespoons fresh lemon juice
 2 teaspoons finely grated lemon zest
Step 1
1

Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain and set aside.

Step 2
2

Meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chile flakes, and cumin; marinate at room temperature 10 minutes. Preheat a medium frying pan over medium heat, then add shrimp and marinade. Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.

Step 3
3

In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt. Serve warm or at room temperature.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 405Calories from Fat 27
% Daily Value *
Total Fat 12g19%

Saturated Fat 3g15%
Cholesterol 81mg27%
Sodium 475mg20%
Total Carbohydrate 54g18%

Dietary Fiber 10g40%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.